Instructions

Make the Berbere spice blend by first grinding any whole spices such as the peppercorns or fenugreek. Next mix all the spices together by putting them in a jar or container with a lid and giving them a few hearty shakes.

In a large soup pot, sauté the onions for 5 minutes until they begin to soften. Add the garlic and 1-2 Tbsp. Berbere spice mix. Stir to coat the garlic and onions for 1 minute.

Add the green beans, potatoes, tomatoes, kidney beans and water.

Bring the pot to a rolling pot and then reduce the heat to simmer.

Cover and simmer until the potatoes can easily be pierced by a fork (about 25 minutes, depending on the size of your potato cubes).

Add salt if desired.

Serve over rice if desired.

Notes

You might find a store bought Berbere spice blend in specialty markets that cater to middle Eastern or possibly Indian cuisines.

As posted above, you can opt to make this an oven stew by first sauteing the onions, garlic and spices and then transferring it and all other ingredients to a large casserole dish. Bake at 4000F (2000C) for an hour or more until the potatoes are easily pierced with a fork.

This recipe makes a lot (8 generous servings), but it freezes well. It also microwaves in a flash.

If you are not a fan of red kidney beans, this stew is equally great with chickpeas (garbanzo beans). Just use the same quantities.